I think your eggs were too fresh, older eggs peel much better and also, crack the eggs in the cold water after they are cooked helps too.

Sue

Many claim that older eggs are easier to peel. I guess when I peel them the eggs might be a bit older anyway but I usually find patience is a big assist in peeling. I try to take big chunks of shell rather than crack it to tiny pieces. Crack it and SLOWLY start to lift the shell. You'll hear the air go in and the "suction" release.

For cooking, I'm not sure what the salt and vinegar is for. I just use water. I like to use the bring to a boil, add the eggs, bring back to a simmer and remove from the heat.

Oh, and shelling, I sometimes work from the air pocket (large end). Once you get that started you can get under the membrane and take the shell in a couple pieces.

If it's not your peeling method, it's probably the eggs. Not much help but that's my best guess.

I do recall a method where you drop the eggs back into the hot water for 1/2 to a minute, then into the ice water then peel. I suppose the idea is the contraction and expansion. But most seem to agree to just use older eggs and there's less trouble. Usually store eggs aren't the freshest, but this could have been a fluke.

So--how is one supposed to know whether the eggs are new or older? Do you look at the date on the box? Do you buy your eggs, say, a week in advance and let them age at home?

This is the bestest link for boiling and peeling eggs.

I have had this for several years.

Be sure and check how to peel an egg. You have to find where the pocket is and start from there. And the egg just peels perfectly.

Here is a link that might be useful: boiling and peeling eggs

I C&P this from the link I posted.

This has worked for me.

How To Peel Hard-Cooked Eggs Easily:

This is what I do:

I leave the hard-cooked eggs in the pan they were cooked in and add cold water.

I then crack the eggs under water (this seems to help loosen the membrane under the shell).

Start peeling at the larger end, (the flat side) where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell.

Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.

I rattle the eggs around in the
pan they were cooked in as I drain them.
Then I add cold water and shake
them to crack them more.
I pour off that water and rinse again
under cold water.
Then I fill pot with cold water and start peeling.
Usually works like a charm.
This is how we did it at the school cafeteria
when we cooked lots of eggs.

Forgot to mention a lot of people swear by steaming the eggs and claim even fresh-outta-the-hen eggs will peel perfectly with steaming. I guess it could make sense if the steam is penetrating the shell. Never tried it but would like to next time, if I think of it. Also some peel under slowly running water too

I have an egg cooker, so the boiling part is something I am not sure of...
BUT, I do let them soak in cold water unil they are cool, and then I put one on the counter and roll it like a piece of dough until all the shell is cracked. It just falls off from there.

Trin

whenever i know i'll need deviled eggs i buy them at least a week or more before...nothing more frustrating when you want pretty eggs, and don't have them...

Our Meijer store sells peeled boiled eggs ready to make deviled eggs. I've never used them, but thought that was a pretty good time saver...and they are perfectly peeled too.
Dee in Michigan

Boiled for 2 minutes and then sitting in the hot water for 15 minutes will results in VERY hard cooked eggs. That may have been part of the problem. I boil the water, add the eggs, get it boiling again and then turn it off and let it dot for 12 minutes. I find any longer and they get green on the edge of the yolks.

Posted by cynic: "For cooking, I'm not sure what the salt and vinegar is for. "

It raises the boiling point of the water.

Pure distilled water boils at 212 degrees. Saline boils at a higher temperature.

Here is a link that might be useful: The Science.

I didn't read through all the other answers, so this may be a repeat. I am usually pretty successful, although do have the occasional bothersome egg. I bring the eggs to a boil, turn off the heat, cover and let set for 20 to 22 minutes, then immediately dump the eggs in the sink, running cold water on them, roll them around to crack thoroughly, one at a time, and peel under the cold running water. Lift a fingernail under the shell and start peeling. Many times the peel will almost come off in one piece.

Funny how we all boil our eggs differently.

I get the water boiling, add the eggs... set the timer for 13 minutes. When the timer goes off, I run them under cold water for a few minutes. Put in the fridge, once cool they peel perfectly for me.

I've boiled fresh and not-so-fresh eggs and they always peel fine. I've boiled eggs at my Moms (eggs she bought)and they didn't peel well... maybe it's the water?? lol

Thank you all for your input. I can only conclude that I had super-fresh eggs. I'll be wiser next time. By the way, I ran out to the grocery to see if they had already cooked eggs, but they didn't. I think this would be a useful item in stores!!

I put the eggs in cold water right away and peel them under water. They peel easily every time.

I make deviled eggs often. I never let my eggs get cold before peeling them. Boil, rinsed in cold water quickly and peel. Works for me. I do have 1 or 2 that my be bad but, most are great.

Old eggs peel best. Buy your eggs a couple of weeks ahead of needing them and then you will know that they are not too fresh. When I buy eggs, I had boil the old ones before putting the new ones in the egg storage basket.

I roll the hard-boiled egg with a bit of pressure from the hand on the counter. It seems to pierce the membrane and help the eggs peel easily.

I use whatever eggs I happen to have, and boil in water only for about 8 minutes.

I don't have a great answer for you, but I have noticed everytime I go to find a recipe for hard boiled eggs, they are ALL DIFFERENT. Some are vastly different then others in cooking time, technique etc. But mine usually come out just fine.

Wonder if you made the same mistake I did last Easter and boiled them (I think 3 doz.) all together. It took way too long for the water to boil. First time I've had HB eggs that hard to peel. Luckily we like egg salad.